Chicken with Ras el Hanout, Lemon, and Olives
We are so excited to be partnering with our dear friend and amazing chef, Kelly Unger, for a few of her favorite North African recipes. This recipe features a pungent, warm North African blend: Ras el Hanout. The dish is spicy, lemony, and saucy. It is so incredibly easy to make and will have your whole house smelling divine.
Find more of Chef Kelly Unger's recipes on her recipe blog: The Rooster & The Carrot
- 2 large boneless, skinless chicken breasts
- 1 large onion, sliced
- 2 large cloves of garlic, minced
- 1½ Tablespoons (and up to 2 TB per your taste) Ras el Hanout spice blend
- 2 -3 cups chicken broth
- 1 small bunch/handful fresh parsley, chopped
- 1 small /bunch/handful fresh cilantro, chopped
- 1 lemon, sliced into rounds
- 1 cup green pitted olives
- Olive oil for sautéing – preferably Lemon Olive Oil
- Salt and pepper to taste
In a large pot (10” All Clad soup pot or 12” skillet with high sides), heat the oil, brown chicken on both sides on medium high heat. Reduce heat to low medium, add another tablespoon of oil and add garlic and spices to bloom for 1 minute. Add onions, salt, pepper and chicken broth and stir, increase heat to medium high. Bring to a boil, reduce to simmer, cover and cook for 25 minutes. Remove lid and stir, add sliced lemons, olives, parsley and cilantro. Cover and cook for 15 more minutes. Taste and adjust seasonings, add more chicken broth if you want more sauce. Serve over jasmine or basmati rice or with Middle Eastern style bread to soak up sauce.
Source: Chef Kelly Unger, The Rooster & The Carrot